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Recipe tags: Mediterranean, Picnic, Refrigerator, Vegetarian

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Appetizers and snacks

Artichoke Relish on Toasted Pita

Recipe submitted by DaVita renal dietitian Carol from Alabama. 

Portions: 16 appetizers
 
Serving size: 2 tablespoons of relish on 2 pita wedges 

Ingredients

• one 14-ounce can of artichoke hearts, drained and chopped
• one 2-ounce jar diced pimento, drained
• 2 green onions, thinly sliced
• 3 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon pepper
• four 7” pita bread rounds

Preparation

1. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl and mix well.
2. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350° F.
4. Split pita rounds open. Cut each half into quarters, making 8 wedges.
5. Place pita wedges on a baking sheet, smooth side down and bake for 8 minutes or until lightly browned.
6. Cool pita wedges and set aside in airtight container until ready to serve.
7. Top each pita wedge with 1 tablespoon of Artichoke Relish.

Nutrients per serving

• Calories: 82
• Protein: 3 g
• Carbohydrate: 13 g
• Fat: 2 g
• Cholesterol: 1 mg
• Sodium: 166 mg
• Potassium: 103 mg
• Phosphorus: 41 mg
• Calcium: 43 mg
• Fiber: 2.0 g

Renal and Renal Diabetic Food Choices 

•  1 starch
• 1/2 vegetable, medium potassium 

Carbohydrate Choices

• 1 

Helpful Hints 

• Bagel chips or pita chips work well too. Choose the lowest sodium chips.

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